It started out as a Caesar salad with romaine lettuce and tomatoes...
The beets looked so pretty at the market on Saturday morning so I brought them home and roasted them with some shallots and when everything was soft and smelling delicious I pulled them out of the oven, sprinkled some orange zest over them and put them in the fridge for later use.
It turns out they were perfect for topping a salad along with some alfalfa sprouts and chickpeas.
I had made a dip with plain almond milk yogurt, fresh dill, and finely chopped shallots which I thinned out with a bit of almond milk for a dressing, and then added cucumber to the salad since it goes so well with dill.
March is a funny month here in New England. It is not quite spring and not quite winter...though this weekend definitely feels more wintery. Some folks got quite a bit of snow but here in our little seaside village it was heavy rain and heavy winds all weekend. Blustery days indeed...perfect for making soup.
This one included red lentils, chickpeas, zucchini, celery, and onions. I added some fresh herbs, whirred it around with the hand held stick blender, and served it with a few pepitas. Healthy, delicious, and plenty left over for Monday's lunch!
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